Rice and peas #2

Yield: 6 Servings

Measure Ingredient
1 can Pigeon peas
1 \N Habanero chile; chopped
2 \N Cloves garlic; minced
1 medium Onion; chopped
2 tablespoons Vegetable oil
2 cups Rice
1 cup Coconut milk
2 \N Green onions; chopped

Recipe By: Chile Pepper Magazing - Feb 93 In place of canned pigeon peas substitute 1 cup dried pigeon peas or 1 cup dried kidney beans. Remove stems and seeds from chiles. Substitute 2 jalapeno chiles.

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If hey aren ot available in your area, black-eyed peas or kidney beans can be substituted.

Cover the dried peas with water and cook until tender. Drain and reserve the liquid. If using canned peas, drain and reserve the liquid.

Saute the chile, garlic, and onion in the oil until softened. Add the rice, and continue to saute until the rice turns opaque and white. Stir the peas in with the rice.

Combine the coconut mile with 3 cups of the bean liquid. Add water, if necessary, to make 4 cups of liquid. Bring to a boil and add the rice.

Bring the liquid back to a boil and immediately reduce the heat to simmer.

Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Stir in the green onions and serve.

NOTES : Heat Scale: Hot



From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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